Halloween is one of my favorite holidays. You have every excuse to indulge in some candy at Halloween. My focus, of course, is on things I can do with chocolate. But why limit yourself to what comes home in the trick or treat bags, when there are so many great ideas for fun and spooky chocolate treats out there.

I’ve shared a few ideas here. Just to remind you, they’re:

Mint Chocolate Monster Milkshake

Chocolate Covered Marshmallow Monsters

Eye Scream Sundae

Chocolate Popping Frogs – Strictly speaking, I don’t make these guys for Halloween. I make them because my kids love Harry Potter, which makes chocolate popping frogs an awesome idea. But they work very well for Halloween too.

I have so many more ideas, but not enough time to do them before Halloween. They’ll have to wait until next year. For now, I’d like to share some ideas I’ve found across the internet.

Cookies and Brownies

Halloween cookies are a tradition for many families. They’re easy to make, and a few simple add-ins make them perfect for Halloween.

Halloween Spider Cookies

Halloween Witch Hat Treats

Halloween Brownie Bites

Pumpkin Chocolate Chip Cookies – not scary, but they look good.

Chocolate Dipped Treats

When you don’t have time to bake, dipping pretzels or fruit in chocolate may be easier. You can get pretty fancy if you want, but many of these look super easy.

Halloween Pretzels

Chocolate Pear Ghosts

Halloween Chocolate Apples

Monster Munch – this one isn’t so much chocolate dipped as it is chocolate coated, but near enough. Variations to suit whatever you have on hand should be easy enough.

Pudding

Witches Brew Pudding

Graveyard Dirt Cups

Candy and Fudge

Halloween Fudge

Oreo Bat Truffles

Cakes

Spider Web Cupcakes

Halloween Kitty S’more Trifles

I hope these ideas get you going to have a little fun making spooky chocolate treats for your family this Halloween. It’s so much fun surprising everyone with an unexpected treat. Other times it’s more fun making them together. Get creative with your use of ingredients and see how you can change these up for your family.

Milkshakes are a lot of fun to make, and so easy! The trend right now is absurdly huge milkshakes, with so much other stuff on them that it’s hard to eat the whole thing. Fun, if really, really unhealthy. My mint chocolate monster milkshake doesn’t have as many extras on it as some do, but it’s still fun.

One of the great things to remember about these milkshakes is that you can always make them smaller. Use a small cup, and you can have the fun without so much excess. It also means better portions for kids.

But if you need the whole thing once in a while, go for it. Nothing wrong with indulging yourself occasionally.

These milkshakes have chocolate sauce in the cup and chocolate around the rim to hold some candy decorations. A cookie with a gummy eye on it gives it a little bit of a monster look. If your shake is thick enough, this will sit nicely on top.

Start out by freezing the glasses you want to use for your milkshakes. This will make decorating them easier later on.

Melt chocolate in a bowl big enough to dip the tops of the glasses in. Use 30 second increments in the microwave, and stir between rounds. Allow chocolate to cool but not solidify before dipping glasses in the chocolate. You don’t want to shock the frozen glass and make it crack. Add any decorations to the edges of the glasses before the chocolate solidifies, and return to the freezer. Sprinkles are easiest – pour them into a bowl and dip the top of the cup. I chose some Halloween candies, which was a bit more work but I like how they look.

Take one cookie for each shake you plan on making and put a dab of chocolate on top. Place a gummy eye on the chocolate. Refrigerate the cookies to solidify the chocolate.

Defrost your ice cream for about 10 minutes. This makes it easier to blend with less milk. You’ll get a thicker shake this way.

I used mint chocolate ice cream. You can use any flavor, of course. Vanilla is the most common, and then you can add in flavors for whatever you want it to be. I chose mint chocolate because blending it gives a kind of murky green-brown color that I felt was a good choice for a monster milkshake. I also love the flavor.

You want about a quarter cup of milk for every three scoops of ice cream. If it’s not blending well, you can add more milk, but too much milk will make the shake runny. Add in any flavors you want. Blend until smooth.

Prepare the glasses. Remove them from the freezer and drip chocolate sauce around the inside.

Pour the milkshake into glasses. If you’re putting the cookie on top, the monster milkshake will need to be very close to the rim. Serve immediately.

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Mint Chocolate Monster Milkshake

Ingredients

• 3 scoops chocolate mint ice cream or any other flavor
• 1/4 cup milk
• 1/2 cup chocolate chips
• chocolate syrup
• 1 cookie
• 1 gummy eye

Instructions

1. Please note that ingredients are per serving. Ice cream and milk are approximate - just how big do you want the shakes to be?

2. Freeze serving glasses.

3. Melt chocolate in a bowl big enough to dip the tops of the glasses in. Use 30 second increments in the microwave, stirring between rounds until smooth. Allow to cool but not solidify. You do not want to shock the frozen glasses, as they could crack if the temperature difference is too great.

4. Dip tops of cups in melted chocolate.

5. Dip tops of cups in sprinkles or add small candies by hand. Return glasses to freezer.

6. Place a dollop of chocolate on the cookie. Put gummy eye on top of the chocolate. Refrigerate to solidify the chocolate.

7. Defrost ice cream for about 10 minutes to soften.

8. Scoop ice cream into blender. Add milk and any other desired flavors. Blend until smooth.

9. Remove glasses from freezer and drizzle chocolate sauce along the insides.

10. Pour milkshake into glass. Stand cookie at the top of the glass. Serve.

Kids love marshmallows. They especially love giant marshmallows, which is why I chose giant marshmallows for this Halloween treat. The size also goes better with the gummy eyes I used to make my chocolate covered marshmallow monsters.

These are easy and fun to make. You can use just about any small topping to make the monsters look interesting. I used Nerds and Pop Rocks for these, along with a little candy corn for decorations. The ones made with Pop Rocks have to be eaten fairly quickly – the Pop Rocks will lose their pop and get soggy after several hours.

Cake sprinkles would work well too. Sugar sprinkles don’t work too well, as they soak quickly into the chocolate. If the chocolate is close to solid they may work out better.

Lightly crushed pretzels are another option I considered but didn’t try. I think the bit of salt would go well with all the sweet this treat has.

You could also use colored candy melts rather than chocolate to give your monsters an interesting color. I prefer chocolate, so I didn’t.

I make these over a baking sheet for easy cleanup. It keeps most of the drips off the counter. When I’m done, the whole mess can be cleaned in the sink. It’s much faster than scrubbing countertops.

When you’re dipping the marshmallows, it’s easiest to have them on a popsicle stick. You can keep them on the stick for serving as well if you like. Dip the marshmallow into your melted chocolate. Use a spoon to pour a little chocolate around any areas that don’t go all the way in. I left the bottoms undipped – just a style choice.

It took some work to figure out how to let these dry for a little before dipping into the toppings. If you dip the marshmallows into the topping when the chocolate is too melty, everything drips off.

I placed a bowl on my baking sheet, and used it to balance the freshly dipped marshmallows, with the popsicle sticks against the edge of the baking sheet. You can’t fit a lot of them using this method, but you can get a few. If the sticks won’t stay down, a bag clip attached to the baking sheet above the stick will help.

Refrigerate the freshly dipped marshmallows for just a few minutes before rolling in the toppings. You don’t want the chocolate to completely solidify, but you want it solid enough to hold the toppings well. 2-5 minutes, depending on how warm your chocolate is, should be plenty. Carry the baking sheet carefully, or the marshmallows will fall over. No big deal, just prop them up again.

Pour your chosen toppings into a bowl, and roll the chocolate coated marshmallows in them. Coat them completely, but leave a bit of space for the eye or eyes.

If you cover the space where the eyes with toppings, take a clean popsicle stick and move them out of the way. Add a little chocolate if necessary before placing the eye.

You will probably need to lay the chocolate covered marshmallow monster down on its back after adding the eye, so it doesn’t fall off. Depending on the toppings, you may get a slight flat spot back there, but it’s usually not too bad.

To add candy corn decorations or anything else that sticks out, stab the appropriate spot with a skewer or butter knife, then stick the item in.

Refrigerate your chocolate covered marshmallow monsters until solid. Give at least 20 minutes to an hour.

At this point you can remove the popsicle stick if you want to display the monsters sitting up. Then again, kids may like them better on a stick – food tastes better on a stick, right? These probably won’t last long either way once the kids see them.

4.46 from 357 votes

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Chocolate Covered Marshmallow Monsters

Ingredients

• 10 oz chocolate chips
• 1 tbsp coconut oil
• 1 bag giant marshmallows you won't use all of these
• popsicle sticks
• assorted toppings Nerds, sprinkles, etc.
• 1 package gummy or candy eyes

Instructions

1. Place chocolate chips and coconut oil in microwave safe bowl. Melt in 30 second increments, stirring between rounds.

2. Place giant marshmallows on popsicle sticks.

3. Dip marshmallows into chocolate. Use a spoon to pour chocolate over the marshmallow if the chocolate is not deep enough.

4. Balance dipped marshmallows and give time for chocolate to partially solidify. This will help the toppings stay on. Refrigerate for 2-5 minutes to speed this up.

5. Roll dipped marshmallows in selected toppings. Lay the marshmallow flat.

6. Clear a space for the candy eye or eyes, then place eye. The marshmallow will need to remain flat so that the eye does not fall off as the chocolate solidifies.

7. Cool finished marshmallows for at least 20 minutes or until the chocolate has completely solidified.

8. Remove popsicle sticks if you want to stand the chocolate covered marshmallow monsters up, or keep on sticks if you want to serve them lollipop style. Kids won't care.